FOOD FROM THE CRUSTACEANS AND MOLLUSCA, 401 



shelter for the snails, which instinctively gather in large 

 groups. The food provided consists of aromatic plants, 

 such as mint, or lettuce and fragments of vegetables. 

 This is given to them three times a day in enormous 

 quantities. At the end of eight days, the snails become 

 quite obese, and besides have attained a very succulent 

 flavour. Then comes another period of starvation for 

 several days, after which transmission to market fol- 

 lows. 



Gourmands, it is said, prefer the snail when taken wild, 

 so long as the capture is made at a particular period. 

 After the eggs are laid in May, the moUusks conceal 

 themselves under stones to avoid the autumn frosts. 

 There they become perfectly free from excretions, and, 

 drawing themselves into their shells, close up for the 

 winter. It is when they are collected in this state that 

 their flavour is said to be best. 



Rossmassler (" Reise-Erinerungen aus Spanier ") men- 

 tions having seen fourteen different species of SelicidcB 

 brought to the markets in Mexico and Valencia and 

 sold to be eaten. He adds that snails are not food 

 for the poor alone in Spain, for many kinds are too 

 costly for them. One species, called Serranos, is sold for 

 a penny each of our English money ; but they are not 

 half that price bought by the dozen. They cook them 

 by stewing, shells and all, in a richly-spiced sauce, and 

 then they put the shell to the mouth, and draw out the 

 animal by sipping or sucking it. S. laetea is brought in 

 great numbers to the markets in Andalusia, as well as 

 H. aspersa, but the former is the best tasted and most 

 delicate. 



A large snail, probably Plectrocheilus undulatus, is found 

 in immense quantities in the forests about the Gold 

 Coast and other parts of West Africa, and contributes 

 greatly to the food of the natives. 



Something like 90,000 lbs. of snails are sent up daily 

 to the Paris markets from the gardens of Poitouy Bur- 

 gundy, Champagne, and Provence, where they are 

 specially reared for this purpose, the natural delicate 



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